TURKEY CUTLET PARMESAN
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- Beat egg and milk together in a small bowl. Place breadcrumbs in a shallow dish. One at a time, dip turkey cutlets in the egg mixture then into the breadcrumbs until thoroughly coated, placing on a baking sheet as you go.
- Heat olive oil in a nonstick skillet over medium heat. Cook cutlets in the hot oil until well browned, 3 to 4 minutes a side. Place in a shallow casserole dish.
- Add sliced onion, red pepper, and mushrooms to the hot skillet. Cook until tender, about 5 minutes. Spoon the mixture on top of the cutlets.
- Pour the spaghetti sauce over and sprinkle with Parmesan cheese (as much or as little as you like). Bake for about 20 minutes.
- Top with mozzarella cheese and cook until cheese is melted and browned, about 5 minutes.
- Serve over hot pasta and enjoy.
Nutrition Facts : Calories 733 kcal, Carbohydrate 50 g, Cholesterol 260 mg, Fiber 5 g, Protein 60 g, SaturatedFat 12 g, Sodium 1404 mg, Sugar 12 g, Fat 32 g, ServingSize Serves 4, UnsaturatedFat 0 g
TURKEY-VEGETABLE PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with the zucchini.
- Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate.
- Heat 1 tablespoon butter in the skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute.
Nutrition Facts : Calories 503, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 96 milligrams, Sodium 689 milligrams, Carbohydrate 17 grams, Fiber 6 grams, Protein 47 grams
TURKEY PARMESAN PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
- Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
- Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.
CLASSIC TURKEY PARMESAN
Try a new twist on a classic dish with this delicious breaded turkey recipe. Serve with a green salad and a nice loaf of Italian bread.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Beat together eggs and milk in a shallow pie plate or dish; place bread crumbs in another pie plate. Combine flour, salt and pepper in a plastic or paper bag. Add turkey slices to bag one at a time; shake to coat lightly with seasoned flour. Dip in egg mixture, letting excess drip off; roll in crumbs to coat lightly.
- Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Add garlic cloves; cook 1 minute. Push garlic to edges of skillet. Add turkey slices to skillet in batches (do not crowd) and cook 3 minutes per side or until golden brown and no longer pink in center. Transfer turkey as it is cooked to a 13 x 9-inch baking dish. Repeat with remaining turkey adding additional oil to pan as necessary.
- Discard garlic; add spaghetti sauce to same skillet. Simmer 2 minutes or until heated through. Spoon over turkey; top with mozzarella and Parmesan cheeses. Bake about 12 minutes or until turkey is hot and cheese has melted. Sprinkle with basil, if desired.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 28.9 g, Cholesterol 122.1 mg, Fat 17.4 g, Fiber 2.8 g, Protein 33.5 g, SaturatedFat 5.8 g, Sodium 1226.8 mg, Sugar 8.2 g
TURKEY PARMESAN MEATLOAF
Make and share this Turkey Parmesan Meatloaf recipe from Food.com.
Provided by Louise K
Categories Poultry
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Soften onion in small skillet.
- Mix all ingredients together in a large bowl.
- Coat loaf tin with cooking spray.
- Bake for 45-50 minutes or until brown on top.
Nutrition Facts : Calories 190.9, Fat 9, SaturatedFat 2.8, Cholesterol 96.7, Sodium 236.1, Carbohydrate 8.1, Fiber 0.5, Sugar 2.7, Protein 18.5
TURKEY-PARMESAN CASSEROLE
This casserole's got it all-chopped turkey, broccoli, spaghetti and Parmesan cheese-all in one creamy, delicious helping.
Provided by My Food and Family
Categories Turkey
Time 50m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook spaghetti as directed on package; drain.
- Mix next 5 ingredients in large bowl until well blended. Add spaghetti, broccoli and turkey; mix lightly. Spoon into 2-qt. casserole.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 4 g, Protein 24 g
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